Friends of Bayou St. John is happy to announce that we are now accepting food vendor applications from restaurants and caterers who are fully licensed, permitted and insured to sell food. Although we are unable to accommodate food trucks on site at this time, we encourage food truck vendors to apply to sell in a booth.


There will be a few changes this year as we will potentially have less space available and will have fewer food booths than in previous years. As such, we will require a tasting from every applicant, regardless of whether or not you have participated before.
We strongly suggest that you submit something unique, created exclusively for Bayou Boogaloo, that can be easily duplicated in an outdoor environment. Vendors will be selected based on quality and those who collectively offer the best variety. Keep in mind that it will be hot, so, light items do well, gluten-free options, Eat Fit approved items and any other dietary considerations are also encouraged.
Vendors will be allowed to serve 3 items and a combo plate. In lieu of a combo plate, then 4 items are acceptable. Food vendors will not be allowed to sell beverages of any kind.


The deadline to apply is Friday, December 20th, 2019.


Food Booth Fee: $1,700.00 

There is a $20 Non-refundable application fee (payable by credit card) due along with your online application no later than Friday, December 21st, 2019. Please submit images of your food items to

For returning vendors, please be aware applications will be accepted as long as you are in good standing and have submitted your 2019 sales and feedback form; linked here for your convenience: (
Those accepted will receive notification of acceptance along with a contract which will detail all of the information needed on how to confirm your participation.


1.     Read the application in its entirety.
2. Complete the online application form before the deadline
3.     Remit $20 application fee payable through Paypal link
4.     Images must be submitted to and must be less than 2MB each.
4. Do not remit booth fee prior to notification of your selection and receiving your contract.


1.     A 100 Square foot, fire rated, covered booth with a hard counter for selling with flooring and lighting
2.     (1) 120-volt, 1800 watt circuit with a single cord.
3.     Prep area located behind the booth
4.     Sign displaying menu items and cost.
5.     Overnight Security from Thursday, May 15th – Sunday May 17th at 9 pm.(Times subject to change)
6.     Basic sanitation services.
7.     Onsite Ice for purchase: $7/40lb. bag
8.     General promotion of food via the website, e- blast, and media advertisement


1.    Secure special events occupational license (special event vendors permit)
2.    Take all measures commonly expected in the food industry and by the State of Louisiana Board of Health to prepare and keep food safe for consumption. Provide proper storage and serving equipment to keep hot foods at the safe temperature of 135-degrees or higher and cold foods at safe temperature of 40-degrees or lower.
3.    Coordinate any requirements for ice and freezers or storage of ice prior to the event, and subject to a surcharge which shall be determined in advance.
4.    Agree to place wood boards/ sheets as ground protection underneath all cooking equipment.
5.    Ensure any additional 10 ft. x 10 ft. pop-up tents, have stakes and 40 lb. weights per tent leg.
6.    Staff the booth from Friday 4 pm until 9:30 pm, Saturday 11:00 am until 9:30 pm, Sunday 11:00 am until 8:30 pm and be prepared to sell all menu items by 5 pm on Friday and 11 am on Saturday and Sunday sharp. (Times subject to change)
7.    Supply a 3A:40B:C and a 2A:10B:C fire extinguishers with proof of current inspection.
8.    Adhere to pre-approved menu items. No more than 3 items and 1 combo, or 4 items total.
9.    List all equipment and their power needs, described in amps (or watts), volts and plug type. There will be a surcharge for any extra needs beyond the standard electrical package. NOTE: GENERATORS ARE NOT ALLOWED
10.  Be responsible for bringing additional power strips.
11.   Provide Friends of Bayou St. John with a “Certificate of Insurance” indicating the following coverage levels; General Liability: $1,000,000 per occurrence / $2,000,000 Aggregate naming Friends of Bayou St. John as additional insured
12.  All vendors UNDERSTAND that the festival insurance DOES NOT extend to vendors.
13.  Submit sales and feedback form to Vendor Manager within 30 days of the festival.
14.  Report sales to The City of New Orleans Dept. of Revenue of any income made at the Festival, within 30 days of the end of the festival.



A-OK Caterers
  • Skewered Pork: Grilled pork marinated with house sauce and served on a stick
  • New Spring Rolls: Choice of grilled Vietnamese sausage or tofu with carrots and jicama. Filled with noodles, lettuce, herbs and wrapped in rice paper and served with house sauce.
  • Vietnamese Tacos: Bao bun with grilled pork pickled carrots, cilantro and house sauce
  • Vermicelli w/ Grilled Pork Plate: Rice noodles served with veggies, herbs and house sauce.
Any O'Cajun
  • Crawfish Beignets: Corn and crawfish bisque ingredients mixed into a fluffy French bread batter, fried, and served with our signature “son-in-law” sauce
  • Smoked Chicken and Sausage Jambalaya (Gluten Free): cajun jambalaya (brown, no tomatoes)
  • Crawfish Mac-n-Cheese: Creamy 4 cheese and crawfish sauce tossed with 1/2 lb. penne pasta, topped with grated pecorino and fresh chives
Ajun Cajun
  • Soft Shell Crab Po-boy: Fried in seasoned tempura batter
  • Yakiniku Po-boy: Garlic ribeye beef
  • Catfish Po-boy
  • Vegetarian Po-Boy
Bayou Brew Wellness Beverages
  • Crescent Breeze Green Tea w/ Pineapple, Grapefruit, and Goji Berry
  • Living Water w/ Cucumber, Lime, Mint, Aloe, Kale, and Spirulina
  • Bayou Palmer: Crescent Breeze with Three Olives Vodka or Pendleton Whisky
  • Spiked Living Water
Big Wil & The Warden
  • Bacon-Wrapped Gulf Shrimp: Japanese-battered and fried, served over mixed greens w/ remoulade sauce.
  • Cajun Shrimp Explosion: Lightly-battered fried shrimp topped w/ cheddar cheese, Buttermilk Ranch & parsley served on top of crinkle fries
  • Philly Cheese Steak Po-Boy: Grilled Rib-Eye steak topped w/ provolone cheese, grilled onion and bell peppers
  • Funnel Cake: Fried fresh to order & served w/ powdered sugar
Blue Oak BBQ
  • Pho Egg Rolls: Smoked brisket seasoned with hoisin, sriracha and served with Nuc Cham sauce (Fish sauce, sugar, lime juice, chiles, basil, cilantro)
  • Smoked Wings (GF): Tossed in a rooster sauce and ranch on the side
  • Pulled Pork Nachos: Topped with pico de gallo, pickled jalapeño, house BBQ sauce, house queso, corn tortilla chips (Gluten and soy free)
Boswell's Jamaican Grill
  • Jamaican Patty: Beef or vegetable
  • Vegetarian Plate (GF): Served with rice & peas, callaloo, & plantains
  • Jerk Chicken or Jerk Pork (GF): With rice & peas, and plantain
  • Jerk Chicken & Pork Combination (GF): With rice & peas, and plantains
  • Lemongrass Pulled Pork Po-boy: With sambal aioli & pickled green tomatoes
  • 12-hour Roast Beef Po-boy with Creamy Horseradish & Pickled Red Onions
  • Chicken Meat Pie
  • Graton (Cracklin’/pork belly)
Bratz Y'all!
  • The Bavarian (choose from pork & veal or beef): Fresh grilled sausage, topped with mustard, sauerkraut, caramelized onions on a fresh bun
  • Drunk Pig: Slow roasted pork, marinated in dark German beer, topped with mustard, sauerkraut, caramelized onions in a fresh bun
  • King Brat: Smoked pork sausage, filled with white cheddar, wrapped in applewood smoked bacon, topped with sweet apricot chili sauce & crispy onions in a fresh bun
  • NOLA Schnitzel: Deep fried, breaded pork loin topped with crawfish remoulade slaw in a fresh muffuletta bun
  • The Southern: Fried chicken sandwich with honey drizzle and pickles
  • The Special: Fried chicken sandwich with a “sweet heat” glaze and pickles
  • Tennessee Hot: Fried chicken sandwich with a very spicy garlic chili oil and pickles
Clesi's Restaurant & Catering
  • Hot Boiled Crawfish (1lb or 2lb)
  • Corn & Potatoes
  • Crawfish Bread
  • Hot Boiled Crawfish & Sides
Cool Fruit Sensations
  • Handmade Fresh Fruit Drink: Lemon with watermelon, strawberry, lime or orange
Community Coffee
  • Cool Brew Iced Coffee
  • Iced Tea: Unsweet, Sweet and Sweet Rasberry
  • Iced Latte
Crêpes à la Cart
  • Tomato, Basil & Mozzarella Crepe (Vegetarian) Add Bacon $1
  • Bacon & Cheese Crepe
  • Black & Gold Crepe: Bananas & Nutella (Vegetarian)
  • Bacon and Nutella Crepe
The Creole Caveman
  • Bacon Wrapped Grilled Gulf Shrimp: Extra large fresh, lightly seasoned and wrapped in premium bacon, skewered, and grilled. Served with Creole Horseradish Mustard for dipping (Gluten, Dairy, Soy, & Egg Free)
  • Black Eyed Peas: Combined with onions, garlic and served over rice. (Gluten Free/Vegan)
  • Creole White Beans and Shrimp: Fresh white beans slow cooked with Creole seasonings, large Gulf shrimp over rice. (Gluten, Dairy, Soy, Egg Free)
  • Chicken N’ Veggies: Grilled chicken on a stick served with a side of fresh grilled vegetables and Creole Horseradish mustard for dipping (Gluten Free, Dairy, Soy & Egg Free)
  • Spinach and Artichoke Empanada
  • Beef Argentina Empanada
  • Muffuletta Empanada
  • Crawfish Étouffée Empanada
Food Drunk
  • The Rib: Cherry/ Oak smoked St. Louis cut, New Orleans style, dry rubbed ribs w/ bourbon bone barbecue sauce (GF)
  • Louisiana Crab and Crawfish Mac & Cheese: In a six cheese blend of creamy awesomeness, topped with herbed panko crumbs.
  • Drunken Pig: 15 hr. Cherry/ Oak smoked pig, braised in Pabst Blue Ribbon,w/ habanero-serrano slaw, bourbon bone bbq sauce, served in either waffle cone, sandwich or plate
  • Spicy Chilled Boiled Gulf Shrimp: Served with black bean, charred corn, Creole tomato relish, and lime crema
  • Shrimp Étouffée Fries: Loaded with étouffée and topped with green onions (GF)
  • Burnout Fries: Burnt onions cooked in brown butter, cheddar sauce, secret fry sauce and green onions (GF)(V)
  • Cajun Poutine: Loaded with cheese sauce, topped with gumbo gravy (GF)
  • Crab Boil Kickers: Bite sized crab balls with remoulade drizzle
Gonzo's Smokehouse & BBQ
  • Smoked Pork Belly Burnt Ends (GF): Topped with house-made sweet BBQ sauce.
  • Smoked Beef Brisket Po-boy: Topped with house-made Sweet Heat Pickles and Sweet BBQ Sauce
  • Smoked Pork Cheeks & Corn Grits: Topped with our house-made Sweet BBQ Sauce (GF)
  • Smoked Corn Grits (GF)
Gulf Tacos
  • Gulf Taco: Choice of fresh beer-battered fried fish or fresh seasoned and sauteed shrimp(GF) served on a corn tortilla, topped with Baja slaw, housemade salsa, and chingon sauce
  • Belly Of The Beast Tacos: Braised pork belly shredded and served on a corn tortilla topped with garlic /ginger slaw, thin fried tortilla strips and jalapeño slices. (GF)
  • Mexican Street Corn: Roasted corn on the cob brushed with own signature chingon sauce, topped with cotija cheese, chili season and lime.
Loretta's Authentic Pralines
  • Pralines: Original, Chocolate, Rum, Coconut
  • Pies: Sweet potato, Pecan
  • Praline Shoesoles
  • Praline Beignet $5 (1 per order)
  • Crabmeat Beignet $8 (1 per order)
Ms Dee's Catering Cuisine LLC
  • Crab cake: Po-Boy or Salad
  • Grilled Fish: Po-Boy or Salad
  • Loaded Potato: with beef, cheese, sour cream
  • Combo: Loaded potato and any sandwich
Mid City Pizza
  • Pepperoni pizza slice
  • Cheese pizza slice (vegetarian)
  • Vegan pizza slice
  • Whole pizza
Nola Snow Snoballs
  • Snoballs
  • Cream or Sugar Free Snoballs
  • Condensed Milk (add-on)
Old School Eats Foodtruck
  • “Dat Sauce Tho”: Crawfish, corn and Poché’s Tasso in a rich cream sauce over breaded and fried cheese ravioli (4). This sauce made us famous!
  • Shrimp Remoulade Salad with Fried Green Tomato (GF): Gulf Shrimp boiled and chilled, then tossed in our signature remoulade sauce and served over greens and fried green tomato
  • Blackberry Cloud Beignets (2) (Vegetarian): Beignets with a fresh blackberry and port wine reduction, whipped goat and cream cheese and powdered sugar
  • Trinity 3-Course Plate: Dat sauce ravioli (2), mini shrimp remoulade and fried green tomato salad,1 blackberry cloud beignet
Quintin's Ice Cream
  • Ice Cream: Vanilla Bean, Cafe Au Lait, Double Chocolate, Roasted Strawberry Creole, Salty Caramel or Bride’s Cake
  • Sorbet: Blackberry or Mango Tango
4 Of Us Catering
  • Fried Alligator Wrap with Crab Sauce
  • Fried Crawfish Wrap with Crab Sauce
  • Fried Fish and Bacon Po-boy: Served with lettuce, butter and garlic spread
  • Fried Shrimp Po-boy
Eat Fit Nola

Eat Fit Nola approved menu items include:

  • Nola Snoballs: Sugar-free snoballs
  • Cool Fruit Sensations: unsweetened or stevia sweetened available
  • Creole Caveman: Chicken ‘n’ Veggies
  • Bayou Brew: Living water with cucumber, lime, mint, aloe, kale & Spiruline
  • Ms. Dee’s Catering: Grilled Fish Salad

Download the Eat Fit Smartphone App for full nutrition facts of all Eat Fit dishes at Mid-City Bayou Boogaloo – it’s free, just search “Eat Fit” in app store!

Thanks to the following restaurants for fueling our staff while we set up for the fest!
  • Boswell’s Jamaican Grill
  • Big Wil and The Warden
  • Mona’s Cafe
  • Clesi’s Restaurant & Catering
  • Venezia Restaurant
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